Chocolate Cinnamon Babka

Buttery chocolate filled braided yeast loaf with a hint of cinnamon. Well actually one is twisted and one is braided, but I like the braided one better. I have lots of pictures since this is my very 1st attempt at babka so you can see the difference between the two.

Ingredients:

3 1/2 cups flour

2 tsps instant yeast

2 tsps salt (or 1 tsp if using salted butter)

1 tbsp sugar

2 tbsps butter, cold

2 eggs

1 1/2 cups warm milk (105-110°F)

Filling:

8 oz (1 cup) roughly chopped semi-sweet chocolate

a scant 2/3 cup butter (1/3 cup for each loaf)

2 tsps cinnamon

Syrup:

1/4 cup water

1/4 cup sugar

Add flour, yeast, salt, sugar and cold butter to a food processor and pulse until the butter is incorporated but specks can still be seen. Place this into a large mixer bowl and add eggs one at a time using a dough hook. Add 3/4 cup of the warm milk and when dough starts to form a ball add more milk, a little at a time, until a soft dough forms. You may not need the full 1 1/2 cups milk or you may need to add a little more flour. Knead with dough hook for 10 minutes then form into a ball. Oil a large bowl and place the ball in the bowl, covering with plastic wrap. Sit the bowl in a warm place (I turn my oven on for 1 minute any temp then off before putting the bowl in, to create the warm place) and let rise for 2-4 hours or until doubled in size.

Punch down dough and divide into 2 balls. Roll each ball out on a floured board to about a 1/4" thick rectangle 9 X 14". Spread 1/3 cup butter on each, leaving a 1" border, and divided the chocolate on each also leaving a 1" border. Sprinkle 1 tsp cinnamon on each. 

Roll up from the long side, like cinnamon rolls, and pinch the seams. Place on a baking sheet in the fridge for 10 minutes.

I will try to roll the dough thinner next time I make a babka so there'll be even more layers. (And there will definitely be a next time!!)

Remove the rolls from the fridge. This is the twisted roll. It was cut down the middle and one side was brought over the other repeatedly to form the twist.

For this one I cut the roll in three and braided it. Then I curled it around to form a "U" before sitting it in the pan.

Line loaf tins with parchment making it easier to remove the babkas once baked. Lift dough and gently sit each babka in loaf pans tucking the ends in underneath. Cover again with plastic wrap for 30-60 minutes. 

And here they both are after a one hour rise.

Remove the plastic wrap and bake at 350°F for 35-40 minutes. They are done when a tap on them sounds hollow. A couple of minutes before the baking is done heat the water and sugar in a small saucepan until the sugar melts. Then as soon as the babkas come out of the oven brush them with the syrup.

Cool on racks for 10 minutes.

I used the parchment overhangs to lift the bread out of the pans then used my big spatula to lift the loaves from the parchment to the cooling racks. Cool completely befor slicing.

Here's a slice of the twisted babka. (Remember to wipe your knife clean after each slice.)

And here is the beauty of the braided babka slice!

Makes 2 loaves

Adapted from: yellowthyme.com

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Open Faced Burger Dogs

Wondering what to do with those extra hot dog buns that you're regularly left with? These burger dogs are a cinch to make and take care of those abandoned buns!

Ingredients:

1/2 lb ground beef

2 hot dog buns, split

2 green onions, finely chopped

1 tsp minced garlic

1 tsp sesame oil

1 tsp soya sauce

1 tsp hoisin sauce

1/2 tsp sugar

green onion and sesame seeds to garnish

So, easy peasy... put an oven rack 6" below broiler element and set the oven to broil. Mix everything together. Spread the meat mixture evenly over the opened bun halves. Make sure to cover all the bun, even going over the edge if you can because the meat will shrink.

Cover a baking sheet with foil and place the buns and meat on top.

Broil for 7-9 minutes or until the internal temperature of the meat is 170°F. Garnish with sesame seeds and sliced green onion. A drizzle of sriracha would go well too.

Serves 2

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Peppery Chicken Drumsticks

A long marinade gives these drumsticks a spicy punch through and through! Not a burn-your-mouth spicy just a really flavourful bite!

Ingredients:

3 lb (1.2 kg) chicken drumsticks

1 cup brine from a jar of pickled hot pepper rings

6 tsps baking powder

1 1/2 tsps smoked paprika

1 tsp chili powder

1 1/2 tsps garlic powder

3/4 tsp salt

1/8 tsp pepper

pickled hot pepper rings and green onion to garnish

Place the chicken in a large resealable plastic bag and pour in the hot pepper brine. Remove as much air as you can and seal the bag. Refrigerate overnight for best flavour absorption or if you're in a hurry, at least 4 hours. Flip the bag a couple of times for even flavour.

Line a baking sheet with foil and place a rack on top. Spray the rack with cooking spray. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Preheat oven to 250°F

Mix the baking powder, paprika, chili powder, garlic, salt and pepper in a plastic bag or saved waxed cereal bag. Again make sure the chicken is dried, then drop drumsticks, one or two at a time, in and shake to coat. Place the chicken on the oiled rack.

Bake on the lower rack of the oven at 250°F for 30 minutes.

Then turn the temperature up to 425°F. Flip the drumsticks over and return to the oven on the middle rack for 40-50 minutes. Add hot pepper rings in the last 20-25 minutes. The internal temperature when cooked should read 170°F.

Rest 5 minutes before serving.

Top with sliced green onion, and if you like, cool ranch dressing.

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Easy Garlic Stir Fry Chicken

Sometimes the most amazing ideas come from fridge-finds. You know, those bits of things you forgot about in the back of the fridge. This sauce is just that. With the added step of velveting the chicken, this stir fry was amazing!

Ingredients:

2 boneless, skinless chicken breasts, cut in 1 1/2" cubes

Velveting:

2-3 tbsps water

1 tsp worcestershire sauce

1 tsp soya sauce

1 tsp oyster sauce (or just 2 tsps soya and no oyster, your choice)

2 tsps cornstarch

2 tsps vegetable oil

Sauce:

1/4 V-H strong garlic sauce (fridge-find)

2 tbsps sweet chili sauce (fridge-find)

PS: This seems to be a good substitute for those not in Canada and cannot get the delicious V-H sauce.

https://celebrationgeneration.com/honey-garlic-cooking-sauce-recipe/

1/2 red pepper, cut in strips

2-3 tbsps vegetable oil for frying

To velvet the chicken, mix 2-3 tbsps water, worcestershire, soya and oyster sauces and the chicken together. Leave for 10-15 minutes. A lot of the liquid will be absorbed. Next, mix the cornstarch and 2 tsps vegetable oil into the bowl, coat well and let sit another 20 minutes.

Heat 2-3 tbsps oil in wok or frying pan to high heat and quickly stir fry the red pepper strips, about 2 minutes. Remove to a plate. Then sear the chicken 1 minute in the pan before turning and cooking through on all sides. 

Combine the V-H strong garlic sauce with the sweet chili sauce and pour over the chicken. Heat to boiling.

Add the red pepper back to the pan and reduce heat to medium. Cook down until everything is coated in a sticky, beautiful glaze.

Serve with fried rice.

Serves 2

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Veal Stew Pie

Meaty stew under a golden pie crust is Comfort Food 101.

(See note at the end of this post on how to clean a burnt pot. Yes, it happens to the best of us 🤷🏼‍♀️)

Ingredients: 

Pie dough for an 8" pie (store bought or homemade)

2 tbsps olive oil

1 lb veal cut in 1 1/2" cubes

1 tsp salt

1/2 tsp pepper

2 medium onions, quartered

3 tsps minced garlic

1 1/2 tbsps flour

1 1/4 cups water

1 tbsp dry onion soup mix

2 tsps worcestershire sauce

2 tsps red balsamic vinegar

1 cup beef broth

3 carrots, cut in 1/2" slices

1 tsp dry thyme

1/2 tsp savory or sage

fresh chopped parsley

1 or 2 potatoes cut in chunks (I planned on serving this stew with Colcannon Mashed Potatoes for St Patrick's Day so didn't add them this time)

Pat the veal cubes dry with a paper towel and add salt and pepper. Heat oil in a large skillet to high. Brown the meat well, you might have to do it in batches, then remove to a plate. Reduce heat to medium and add the onions, cooking for 3 minutes. Add the garlic in the last minute. Stir in the flour and cook for 2 minutes.

Whisk in the beef broth to deglaze the pan then add the water, onion soup mix, worcestershire sauce and balsamic. Return the meat to the skillet along with any juices from the plate.

Add carrots, (potatoes if using them), thyme and savory or sage. Add enough water just to cover everything. Cover and bring to a boil, then reduce heat and simmer gently for 2 hours. After 2 hours remove the cover and simmer for 30 minutes to thicken (keep watch that it doesn't burn!) Check to see if you want to add more salt or pepper then stir in the parsley.

Your stew is good to go but if making it into a pie, roll out the pie dough on a floured surface then place in the bottom of an 8" pie plate. Fill with stew and and cover with top crust, wet and pinch edges to seal. 

Bake at 375°F for 45 minutes.

Link to Colcannon Potatoes:

https://hotandcoldrunningmom.blogspot.com/2016/03/colcannon.html

 

Note: Keep an eye on your simmering pot or you just might have to start all over again. 😖

This trick of boiling water with a fabric softener sheet can loosen the burnt mess and save your pot. Let it soak for about 1 hour. A scrape with a razor blade and a little elbow grease and its good as new!

You know the old saying "a watched pot never boils"? But if you turn your back on it for 1 second...⬇️

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Orange Currant Scones

Scones are typically served with strawberry jam and clotted cream, but these Irish Orange Currant scones have a lovely schmear of Marmalade Butter and I'm here for it! 

Ingredients:

3/4 cup currants

1 orange, zested and juiced

2 1/4 cups flour

2 tsps baking powder 

1/2 tsp baking soda 

1/2 tsp salt

1/4 cup sugar

1/2 cup cold butter

3/4 cup buttermilk (or milk with 2 tsps vinegar added)

1 egg

Marmalade Butter:

8 tbsps soft butter

2 tbsps orange marmalade

2 tsps liquid honey 

Zest the orange into a bowl with the currants. Juice the orange and add water enough to measure 1 cup with the juice. Bring the juice/water to a boil in a small saucepan then pour over the currants and orange zest. Let soak for 30 minutes. Strain and set in fridge to cool. 

In a large bowl, mix the flour, baking powder, baking soda, salt and sugar together. Grate the cold butter over the dry mixture and stir to thoroughly coat all the butter. Fold in the cooled and drained currants.

Whisk milk and egg together. Make a well in the center of the dry ingredients and pour the milk/egg in. Using a wooden spoon, mix to combine to a shaggy ball.

On a floured surface knead just until it comes together. Don't over-handle or the butter will start to melt and you don't want that. The bits of butter are what will give you the flaky scone layers.

Press, using your hands, to make a rectangle that's about 2/3" thick. Flour counter and hands and fold the dough in half, make a quarter turn and press out to 2/3" thick again, repeating the fold and turn 2 or 3 times. Flour a 2" round cutter. Press straight down, don't twist, again to preserve those precious flaky layers.

Lift the cut scones and place then nearly touching each other on a parchment lined baking sheet. Gather the cuttings, press together and form the rest of the scones. You should end up with 10-12 scones. Chill in fridge for 15 minutes.

Brush tops with milk and bake at 400°F for 18-20 minutes. 

Let cool 5 minutes.

While waiting for them to cool combine the marmalade butter ingredients so you'll be ready to slather it on!

Of course you can stick with tradition and have them with strawberry jam but....

Adapted from: Irish Soda Bread Scones thelemonapron.com

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Saucy Steak Strips

These saucy steak strips have the standard garlic soy flavouring but with some worcestershire sauce for added umaminess!

Ingredients:

3/4 lb inside round steak, cut in strips

2 tbsps vegetable oil (divided)

1/8 tsp baking soda (this will tenderize the steak)

1 tsp cornstarch

1/4 tsp salt

1/2 red pepper, cut in strips

Sauce:

4 tbsps water

1 tsp ketchup

1 tsp worcestershire sauce

2 tsps soya sauce

2 tsps oyster sauce

1/8 tsp pepper

1/4 tsp sesame oil

1/4-1/2 cup water

1 tbsp cornstarch

1 tbsp water

Mix beef with 1 tbsp vegetable oil, baking soda, cornstarch and salt and refrigerate for 1 hour.

Combine the 4 tbsps water, ketchup, worcestershire sauce, soya sauce, oyster sauce, pepper and sesame oil in a bowl and set aside.

Heat a wok or frying pan to high heat. Add 1 tbsp vegetable oil and when it begins to smoke sear the meat for 30-60 seconds. Remove to a plate. Sauté the red pepper strips until tender crisp then remove and add to the steak. On medium high heat pour the prepared sauce into the pan. Add 1/4-1/2 cup water and when simmering mix cornstarch with 1 tbsp water and whisk into the sauce. Return the steak and peppers to the pan stir to coat and warm through.

Serves 3-4

Adapted from: thewoksoflife.com

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